Eggplant (Aubergine) Dip

This is a spicy dip that could be served with Flat Bread, Nan bread or Turkish Bread. The recipe was found in a book called 'Creative food - Finger Food' by The Australian Woman's Weekly.

• Ready In: 50 mins
• Yields: 1 1/2 cups

Ingredients

• 1 (300 g)  eggplants, medium size
• 1  cup  breadcrumbs
• 2  garlic cloves, crushed
• 1⁄2 cup fresh parsley, chopped
• 2  teaspoons ground cumin
• 1⁄2 teaspoon hot paprika
• 2  tablespoons lemon juice
• 1⁄4 cup yoghurt (natural yoghurt)

Directions

1. Place eggplant on oven tray. Bake, uncovered, in moderate oven 180°C about 40 minutes or until soft.
2. Remove eggplant and place eggplant in paper bag for 10 minutes.
3. Remove and discard eggplant skin, chop flesh.
4. Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold.